Orange-glazed english fruit-cake
- Preheat the oven to 170 ºC.
- Grease a 20 cm long mould.
- In a bowl, mix the oil with the sugar.
- Add the eggs, one by one, and mix until they are incorporated.
- In another bowl sieve the flour, the creamed corn, the salt and the raising agent.
- Add the flour mixture to the dough and mix until there are no lumps, but without working the dough too much.
- Moisten the sultanas.
- Add the rum, the orange flavour, the corinto raisins and finally the fruit cubes.
- Pour the dough into the mould until it is 3/4 full.
- Bake for approximately 40 minutes or until golden brown. In any case, check that it is well baked.
- Remove from the oven and leave to cool on a wire rack.
For the glaze
- Prepare the orange juice.
- In a bowl mix the icing sugar with the orange juice and the orange flavour.
- Pour over the cake once it is cold and decorate it with some dried fruits and sprinkle with icing sugar.
Nutritional information (1 portion)
Fiber 7.75 g
Saturates 7.78 g
Monounsaturated fatty acids 14.05 g
Polyunsaturated fatty acids 25.72 g
Cholesterol 306.44 mg
Calcium 106.67 mg
Iron 4.79 mg
Zinc 2.15 mg
Vitamin A 161.33 ug
Vitamin C 12.17 g
Folic acid 63.56 ug
Salt (Sodium) 282.23 mg
Sugars 125.59 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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